Asian Tuna Patties
I made these for dinner last night, and they were amazing. Everyone in the family couldn't get enough- I should have made a double batch.
We've always loved tuna and Salmon patties, but this was a new twist on the patties that gave them something different...
I altered the recipe I found a little- (and you can click here to get to the original recipe):
Asian Tuna Patties
(I like mine thin, so I was able to make about 1 dozen patties from the mixture, by using only 1 tbsp or 2 of the mixture and flattening it in the oil to fry. When you do that, they don't need to fry for 5 whole minutes on each side.)
We've always loved tuna and Salmon patties, but this was a new twist on the patties that gave them something different...
I altered the recipe I found a little- (and you can click here to get to the original recipe):
Asian Tuna Patties
- 2 (6 ounce) cans tuna, drained and flaked
- 1 egg, beaten
- 3/4 cup dry bread crumbs (I used oat bran instead)
- 3 green onions, minced (I didn't have these and left them out- they would have been great)
- 1 clove garlic, peeled and minced
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon ketchup (I used sriracha sauce, to make it spicy)
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- 1/2 cup cornmeal
- 2 tablespoons vegetable oil
- In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.
- Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.
(I like mine thin, so I was able to make about 1 dozen patties from the mixture, by using only 1 tbsp or 2 of the mixture and flattening it in the oil to fry. When you do that, they don't need to fry for 5 whole minutes on each side.)
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